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Kovats - E2E4-6Ald

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(E,E)-2,4-Hexadienal Formula: C6H8O CAS#: 142-83-6 MW: 96.13 Odour Characteristic: Green, Vegetable [MS]  [Behavioural function]  [Occurrence in plant]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   906    DB-5¦J&W Scientific, Folsom, CA, USA¦    Kobaisy M    Phytochem.    2002    61:37 909    DB-5¦J&W Scientific, Folsom, CA, USA¦    Adams RP       1995    910    DB-5¦J&W Scientific, Folsom, CA, USA¦    Qian M    Flavour Fragr. J.    2003    18:252 1050    DB-1701¦J&W Scientific, Folsom, CA, USA¦    Venkateshwarlu G    J. Agric. Food Chem.    2004    52:311 1337    ZB-Wax¦Phenomenex, Cheshire, U.K¦    Brunton NP    Flavour Fragr. J.    2002    17:327 Reference(s) Venkateshwarlu, G., Let, M.B., Meyer, A.S., and Jacobsen, C. 2004. Chemical and olfactometric characterization of volatile flavor compounds in a fish oil enriched milk emulsion. J. Agric. Food Chem. 52:311-317.   Qian, M., and Reineccius, G. 2003. Potent aroma compounds in Parmigiano Reggiano cheese studied using a dynamic headspace (purge-trap) method. Flavour Fragr. J. 18:252-259.   Brunton, N.P., Cronin, D.A., and Monahan, F.J. 2002. Volatile components associated with freshly cooked and oxidized off-flavours in turkey breast meat. Flavour Fragr. J. 17:327-334.   Kobaisy, M., Tellez, M.R., Dayan, F.E., and Duke, S.O. 2002. Phytotoxicity and volatile constituents from leaves of Callicarpa japonica Thunb. Phytochem. 61:37-40.   Adams, R.P. 1995. Identification of essential oil components by gas chromatography/mass spectrometry. Allured Publishing Corporation, Carol Stream, IL.